Art

J-GLOBAL ID：202002266880785322   Reference number：20A2609535

Relationship between Color Change and Rutin Content in Roasted Tartary Buckwheat Bran

ロースティングされたダッタンソバふすまにおける色変化とルチン含量との関係

Author (5)： NODA Takahiro (NARO, Hokkaido, JPN) ,  ISHIGURO Koji (NARO, Hokkaido, JPN) ,  SUZUKI Tatsuro (NARO, Kumamoto, JPN) ,  MORISHITA Toshikazu (NARO, Hokkaido, JPN) ,  MORISHITA Toshikazu (NARO, Ibaraki, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 26  Issue： 6  Page： 709-716  Publication year： Nov. 2020 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *roasting (food) ,  *Fagopyrum ,  cereal ,  *wheat bran ,  agricultural waste ,  *food ingredient ,  *polyphenol ,  discoloration ,  *colorimetry ,  temperature dependence ,  time dependence ,  Food Analysis ,  *Fagopyrum tataricum ,  functional ingredient ,  oxygen heterocyclic compound ,  glycoside (except carbohydrate) ,  disaccharide ,  pyranoside ,  flavonoid ,  polynuclear aromatic compound ,  hydroxy ketone

JST classification (4)： General  (FJ04010T) ,  Food heating  (FJ03030I) ,  Food chemistry,nutritional value  (FJ01020J) ,  Agricultural waste utilization  (FB07050I)

Substance index (1)： Rutin

Reference (31)：

• Bhinder, S., Singh, B., Kaur, A., Singh, N., Kaur, M., Kumari, S., and Yadav, M. P. (2019). Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties. Food Chem., 285, 240-251.
• Buchner, N., Krumbein, A., Rohn, S., and Rohn, L. W. (2006). Effect of thermal processing on the flavonols rutin and quercetin. Rapid Commun. Mass Spectrom., 20, 3229-3235.
• Cho, Y. J., Bae, I. Y., Inglett, G. E., and Lee, S. (2014). Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products. Ind. Crop Prod., 61, 211-216.
• Cho, Y. J. and Lee, S. (2015). Extraction of rutin from Tartary buckwheat milling fractions and evaluation of its thermal stability in an instant fried noodle system. Food Chem., 176, 40-44.
• Couch, J. F., Naghski J., and Krewson, C. F. (1946). Buckwheat as a source of rutin. Science, 103, 197-198.

Terms in the title (6)： ロースティング ,  ダッタンソバ ,  ふすま ,  色変化 ,  ルチン ,  含量